By Ezra Klein
“It looks like Dresden,” wrote one wag on Twitter. But it wasn’t Dresden. It was last night’s eggplant. And it was such a fail.
The recipe was gorgeous. I don’t have the cookbook handy, but the eggplant was a play on Nobu’s miso cod: it was brushed in a glaze of sake, mirin, soy, miso, honey, and lemon. I didn’t have a lemon, and added some sriracha and freshly grated ginger. But I made too much. I had a lot of eggplant, and I wanted to glaze some tofu, too. That meant the oven would be too full for broiling. So I cranked it up to 500 degrees and waited.
I waited too long, obviously. More to the point, when I checked on it, I only checked the tofu and eggplant on the top rack. Five minutes later, I smelled burning. The eggplant on the bottom rack had — of course — been cooking quite a bit faster. Hence the carnage above. Happily, the tofu and eggplant on the top rack were doing fine, so dinner wasn’t a total bust. And the recipe wasn’t itself a fail: the glaze was delicious. It’s definitely entering rotation. Here’s how you make it:
3/4 cup sake
1/4 cup honey
1/4 cup mirin
1/2 cup soy sauce
3 tablespoons miso
About a tablespoon of grated ginger
About a tablespoon of sriracha.
Combine in a pot and reduce down by about half. You can use it as a glaze, or you can toss it with a stir fry. Or hell, just drink it. Bathe in it. I’d also add a couple whole black peppercorns to the enterprise.